Spanakopita {Vegan}

spanikopita spinach pie

Spanakopita {Vegan}
Serves: 6
Quite possibly my favorite dish on this planet 🙂 I was challenged to find a way to create a vegan version of this recipe. The two types of tofu create the perfect texture and yet you will never even know the feta is missing! The tofu also contributes additional protein as well, an added benefit.
  • 1 Tbl Vegetable or Olive Oil
  • 1 medium Onion, chopped
  • 1 small Bunch of Green Onions, chopped
  • 1 clove Garlic, minced
  • 2 lbs frozen Spinach, defrosted, rinsed, drained and chopped
  • ½ C fresh Parsley, chopped
  • 2 Tbl fresh Dill, chopped plus some for garnish
  • ½ C Silken Tofu, blended until smooth
  • ½ C vegan Ricotta Cheese
  • ¼ C vegan Parmesan Cheese
  • ½ C Extra Firm Tofu, crumbled
  • 14 sheets of Phyllo Dough, defrosted
  • 1 C vegan Margarine, such as Earth Balance, melted for brushing the phyllo (to reduce the calories in this dish, you could consider using a butter flavored cooking spray which works just as well)
  1. Preheat oven to 375 degrees.
  2. Lightly spray an 8×8 inch square pan with cooking spray.
  3. Defrost, rinse, drain and chop frozen spinach. Set aside.
  4. Heat 1 Tbl of vegetable oil in a large skillet over medium heat. Saute onion, green onions, dill and garlic until softened and just starting to turn color. Add chopped spinach and parsley. Saute until spinach is wilted, about 2 minutes or so. Remove from heat and set aside to cool.
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  6. In the bowl of an electric mixer, add the silken tofu and blend until smooth. Add the ricotta and crumbled extra firm tofu,
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  8. mixing just until blended.
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  10. Fold in spinach mixture.
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  12. Melt the margarine in a small sauce pan. There is also the option of using a butter-flavored cooking spray to reduce the calories. It works just as well here!
  13. Layer one sheet of phyllo into the prepared pan, lightly brushing with the melted margarine. Now, repeat with 9 more sheets fanning them in the pan so they overlap. Cover the remaining 10 sheets with a damp towel so they don’t dry out.
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  15. Add the spinach mixture and spread evenly.
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  17. Fold in all four corners of the phyllo. Now, with the remaining sheets of phyllo sheets, loosely scrunch them on top of the folded phyllo and brush lightly with melted margarine.
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  19. This will create the ruffled texture on top.
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  21. Tuck any overhanging dough into the pan to seal the phyllo.
  22. Bake in preheated oven for 20-25 minutes. If the top is browning too quickly, cover with foil mid-way through the baking process. The top should be golden and the filling warm inside.
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  24. Test with a knife. Let stand for 5-10 minutes before cutting and serving.
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